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Real chocolate requires tempering to attain the shiny, hard finish we associate with chocolate. Real chocolate contains both cocoa butter and chocolate liqueur which are required ingredients for a product to be called chocolate according to the U.S. Food and Drug Administration. See Chocolate Tempering Simplified for more details about this.

An alternative is to use coatings. Coatings look and taste like chocolate but require no tempering.

For many years it was common practice to combine paraffin wax with chocolate to make a more durable chocolate for coating candy. A common ratio was 6 parts chocolate to 1 part paraffin. The FDA has since banned this practice, so an entire industry has evolved to produce coatings which don't contain non food products. These generally contain vegetable oils and fats in place of cocoa butter which makes them less temperature sensitive and much easier to work with.

Since these contain no cocoa butter or chocolate liqueur they are technically not chocolate by the legal definition although they look and taste just like chocolate. Coatings are available in a wide variety of colors and in dark, milk, white, peanut butter, and butterscotch chocolate flavor. Colors are white chocolate flavor.